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Cooked (Coarse)
Flavor Issues
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Cooked (coarse) - Associated with high-temperature pasteurization of cream with slight acid development.

Aged Barny Bitter Coarse-Acid Cooked (Coarse) Cooked (Fine) Feed Flat Lipase Malty Metallic Musty Neutralizer Old Cream Scorched Smothered Sour

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